Sounds good. I normally just run it dry with foil in there. I could have used that when I did a prime rib roast to keep the juice.With that lid ^ you can wrap it in foil and it makes clean up really easy. Or, if youre making turkey, I like to put a little broth or water in there to capture the drippins. You just keep adding water throughout the cook so it doesn't dry up and burn. The you have some awesome drippings to make smoked gravy with. Mmmmm
Baller, never thought about that. I’m currently doing some corn, asparagus and a few tenderloins on it for dinner.Smoked up some beef jerky for my trip this week (heading down to Bend, OR for some golf and cabin time). It's a bottom round cut marinated overnight in Dr. Pepper and Jalapenos. Cooked it for 4 hours at 175 degrees on the weber with a few chunks of hickory tossed in. Came out pretty good!